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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
General Comment: 0 pts.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Facility still does not have a certified food manager. Facility has until 12/23/17 or by next regular quarterly inspection to comply. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Repeat: 2 pts.
2-301.14 Wash hands after activities that contaminate them. -P. Observed cook crack raw eggs then change gloves without washing hands in between before handling ready to eat foods. Observed another worker sweeping/mopping floor then proceed with other duties including handling clean dishes without washing hands.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed dish washer employee handling soiled dishes then handle clean dishes without washing hands in between.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed several employees using bare hands to turn off handsink faucet handle.
*****CDI: all handwashing issues addressed with PIC; training provided and had all employees stop and wash hands properly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
Repeat: 1.5 pts.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dishmachine not sanitizing properly. Observed bleach concentration at 0ppm. Ecolab was notified immediately by PIC and will be out to facility today to check machine. Directed facility to discontinue using dish machine. 3-compartment sink was set up for wash, rinse, and sanitizing dishes until Ecolab arrives to repair dishmachine.
Verification required by 11/5/17 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. 1.5 pts. Observed in walk-in cooler ranch and spaghetti sauce made Monday 10/23/17 without a date; potato salad, slaw, and spaghetti noodles made on Tuesday 10/24 without a date. CDI: all items were provided with correct date
Observed sliced turkey in walk-in cooler dated 10/18 with expired date |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment: 0 pts.
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no procedures provided for shell eggs and lettuce and tomato held on TPHC. CDI: TPHC form was sent again to PIC via e-mail to be filled out and submitted. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat: 1 pt.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed several containers of raw fish uncovered inside walk-in cooler. CDI: covered with plastic.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of raw chicken tenders stored on the floor at back of kitchen. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat: 1 pt.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout kitchen. Observed cloths hanging from aprons. |
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